Tuscan Bread Salad (Panzanella)

La storia di questo piatto

Panzanella is Tuscany's frugal summer salad, born of the habit of never throwing bread away: yesterday's saltless loaf returns as today's feast. Ripe red tomatoes, Tropea onion, cucumber and basil turn a humble crust into the taste of a sun-drenched kitchen garden.

Ingredienti

• 350 g Stale Tuscan bread (unsalted)
• 500 g Ripe salad tomatoes (deep red, almost falling apart)
• 1 pc (about 120 g) Tropea red onion
• 1 pc (about 200 g) Cucumber (optional)
• 30 g (1 generous bunch) Fresh basil
• 1 tablespoon Red wine vinegar (for soaking the onion)
• 6 tablespoons Tuscan extra virgin olive oil
• 1 teaspoon Fine salt
• 1 pinch Freshly ground black pepper
• 1 liter, approximately Cold water
• 2 tablespoons Red wine vinegar (for dressing)

Preparazione

1. Slice the onion very thinly and soak it in cold water with 1 tablespoon of vinegar: it will lose its harsh bite and keep its sweetness. Meanwhile, cut the tomatoes into large wedges over a large bowl, without losing the juice they release.
2. Soak the whole slices of stale bread in cold water for 5–10 minutes, until soft but still firm, not falling apart.
3. Squeeze the slices firmly but without overdoing it: they should stay moist, not dripping. Crumble them by hand into a large bowl, in irregular pieces.
4. Add the tomatoes with all their juice, the cucumber in thin rounds (if using), and the onion, well drained and patted dry with a clean cloth. Season in layers with 2 tablespoons of vinegar, the salt and 5 tablespoons of oil, tossing gently. Taste and adjust.
5. Cover the bowl and let it rest in a cool place, preferably out of the refrigerator, so the bread absorbs the juices and the flavors blend.
6. Just before serving, tear the basil by hand (a knife will blacken it) and toss it into the salad with 1 tablespoon of raw olive oil and a grind of black pepper. Serve immediately.